Vegan Mac & Cheese
Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!
Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!
Ingredients
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½ cup fresh whole-wheat breadcrumbs, toasted
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1 tablespoon chopped fresh parsley
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1 tablespoon extra-virgin olive oil
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1 ½ cups cauliflower florets
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1 ½ cups cubed butternut squash (1/2-inch)
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1 cup raw cashews
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8 ounces whole-wheat elbow pasta
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1 cup no-chicken broth
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2 tablespoons nutritional yeast
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1 tablespoon Dijon mustard
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1 tablespoon cider vinegar
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1 ½ teaspoons garlic powder
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1 ½ teaspoons onion powder
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¾ teaspoon salt
Method
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Preheat oven to 350 degrees F. Put a large pot of water on to boil.
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Combine breadcrumbs, parsley and oil in a small bowl. Set aside.
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Add cauliflower, squash and cashews to the boiling water; cook, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer the cauliflower, squash and cashews to a blender.
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Add pasta to the boiling water and cook according to package directions, stirring occasionally. Drain and return to the pot.
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Add broth, nutritional yeast, mustard, vinegar, garlic powder, onion powder and salt to the blender; puree until smooth. Add the sauce to the pasta and stir until well coated. Transfer to an 8-inch baking dish and top with the reserved breadcrumb mixture.
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Bake until heated through, 20 to 25 minutes.
